Dairy Free Tomato Basil Soup with Grilled Cheese Croutons
This cozy soup pairs smooth, savory flavor with crisp croutons for a comforting bowl that feels special yet easy to enjoy.
Equipment
- immersion blender or standing blender
Ingredients
For the Soup
- 3 tbsp Olive Oil
- 1 large Yellow Onion, diced
- 5 cloves Garlic, sliced
- 3 tbsp Tomato Paste
- 2 cans (28 oz each) Whole Peeled Tomatoes
- 2 cups Vegetable Broth
- 1 tsp Sugar
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes
- 3/4 cup Full Fat Coconut Milk
- 1 cup Fresh Basil Leaves
- 1 tbsp Balsamic Vinegar
For the Grilled Cheese Croutons
- 4 slices Sourdough Bread
- 3 tbsp Dairy Free Butter, softened
- 1 cup Dairy Free Cheddar Shreds
- 1/4 tsp Garlic Powder
Instructions
- Heat the olive oil in a large pot over medium heat and cook the onion for 7 minutes until golden. Add the garlic and cook 1 minute more.
- Stir in the tomato paste and let it fry in the oil for 2 full minutes until it turns brick red. This deepens the flavor more than any other step in the recipe.
- Add the canned tomatoes with their juice, crushing them with a spoon, along with the broth, sugar, salt, pepper, and red pepper flakes. Simmer uncovered for 25 minutes.
- Blend the soup until completely smooth using an immersion blender, or in batches in a standing blender with the lid vented.
- Stir in the coconut milk, fresh basil, and balsamic vinegar, then blend once more just until the basil disappears into the soup and it turns a deep creamy orange.
- Butter one side of each bread slice with the dairy free butter and sprinkle the garlic powder over the cheddar shreds. Build two sandwiches with the buttered sides facing out.
- Toast the sandwiches in a skillet over medium low heat for 4 minutes per side, pressing gently, until deep golden and the cheese has melted. Cut them into small cubes.
- Ladle the soup into bowls and pile the warm grilled cheese croutons on top right before serving.
Nutrition
Serving: 1servingCalories: 561kcalCarbohydrates: 56gProtein: 10gFat: 33g